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Macaron Tutorial

Thursday, March 29, 2007

I am not what people would call a "fashion victim", food wise or clothes wise. I know the shape and curves of my body and what will feel good on it, what fabric I like and cuts that I love and look good on me. The same goes with food... with the exception of verrines, or what one might call "creations in a glass". Whether savory or sweet I have been fascinatedbythem since I saw them on Mercotte's blog over a year ago, and since I was given this book at Christmas. The European culinary scene seems to have been quite fond of them for a couple of years now and I totally fell for them , so go ahead...say it...I am a verrine fashion victim...and it is mighty sweet.

I am also another kind of food fashion victim as I love to participate in blog events. Not only do I have the chance to share my passion with others but I also discover a multitude of great blogs and talented cooks everywhere in the world. When I read about Chris from Mele Cotte's event Cooking to Combat Cancer, I knew I could not sit back and not participate.

Too many people in my life have been taken away by cancer, particularly my grandmother and my brother. I felt complete loss of control when they died: could I do anything to prevent this in me? Probably not if it is in my genetic profile, but since there is no way to know and since our family health history is not that great, it could certainly be improved, and I could do my part with what I would put in my body. My diet was not bad to start with since my parents very rarely served us boxed or processed foods but I think I developed a sort of acute awareness to the cancer fighting essentials around me.

I know what looks good on me, but I also know what does my body good and food wise, even desserts can do their part in fighting cancer. For this particular event I wanted a shock full of cancer fighting foods in evey bite and although I was not sure how my little creation would turn out I thought it was worth the try. These verrines turned particularly tasty, surprisingly tasty!I am new to avocados in desserts but after my first try a few days ago, I have to say I am a convert and they won't go only in my salads anymore!

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Whisk until mixture is thick and doubled in volume. Remove from heat. Stir in the mascarpone until completely blended.In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture.

Avocado Mousse:

3 avocados, pitted, skin removed and cut into cubes1/4 sugar, or to taste1 cup heavy creamjuice of 1 limeIn a food processor, combine the avocados, sugar and lime juice and puree until smooth. Whip the cream to soft peaks and slowly fold it in the avocado mixture.

Sour Cherry Topping:

1 cup sour cherries1 cup sour cherry jam

Heat the jam and cherries over low heat. Let cool to room temperature until ready to assemble.

Assemble:

Do this just before serving as the avocado will oxydize a bit and get brown over time.

Layer the mascarpone and avocado mousse in glasses or conainers of your choice and top each with a 2-3 Tb. of the sour cherry mixture.

This dessert is health in a glass (if you forget the heavy cream....) as avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body. They are also high in protein, fiber, niacin, thiamin, ribofalvin, folic acid, zinc and healthy fats (see...you can forget about the heavy cream!). Cherries contain the anti-cancer bioflavonoid quercetin.

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comments:

helen, avocados have been used as desserts/drinks in southeast asia. i grew up drinking avocado shakes, pudding, etc. but i admit those concoctions aren't so healthy!your verrines looks very yummy from here :D

You can't beat a dessert that is healthy as well as tasty; avocado and mascarpone is a winning combination. This brings me down memory lane. Avocado for dessert ...oh yes. I remember my dad would simply cut it up and drench it in condensed milk...mash it a little...chill and then serve.

I've never thought of using avocados in desserts! Actually, that's not true... Alton Brown did make an avocado ice cream once (but I haven't tried it.) Still, sour cherries + avocado? What a novel combo! And I love all those colors.

Mmmmmm...ca a l'air delicieux!!!I just finished writing a post on sour cherries on my blog when i encountered yours. I'm a private chef in new york, my boss grows sour cherries in his country estate, every year i get tons of them. Always on the look-out for new recipes!...Can't wait to try the avocado, mascarpone, sour cherry combination!Merci pour l'inspiration, votre blog est genial!!